crispy baked zucchini chips (Print Version)
# Ingredients:
01 -
Olive oil spray
02 -
2 medium zucchinis, approximately 1 pound total weight
03 -
¾ teaspoon kosher salt, divided
04 -
½ teaspoon garlic powder
05 -
¼ teaspoon black pepper
06 -
¼ cup grated parmesan (not shredded)
# Instructions:
01 -
Preheat the oven to 425°F. Line a rimmed baking sheet with high-heat-resistant parchment paper and coat it with olive oil spray.
02 -
Slice the zucchinis into ⅛-inch-thick rounds.
03 -
Sprinkle the slices with ½ teaspoon of kosher salt. Place the salted zucchini in a colander in the sink and let stand for 30 minutes to draw out water. Afterward, rinse and blot dry with paper towels.
04 -
Arrange the zucchini slices in a single layer on the prepared baking sheet. Spray them with olive oil and bake for 15 minutes.
05 -
Remove the baking sheet from the oven. Sprinkle the zucchini slices with the remaining ¼ teaspoon of kosher salt, black pepper, garlic powder, and grated parmesan.
06 -
Return the pan to the oven and bake until the zucchini slices are browned and crisp, approximately 15-20 minutes.
# Notes:
01 -
Salting the zucchini before baking helps draw out water, ensuring crispiness.
02 -
To avoid burning or sogginess, check the slices after 10 minutes and adjust baking time as needed.